PAN-FRIED HALLOUMI AND WATERMELON SALAD

Put together a salad this weekend that my daughter really loved — so much so that she made it herself the next night.  We started by browning some halloumi cheese, also known as Greek grilling cheese.  Halloumi is kind of like the love child of mozzarella and feta.  It’s got a texture similar to mozzarella (except that it does not melt when you heat it), and the saltiness of feta.  Neither one, however, is a substitute for halloumi cheese.  It’s worth seeking out and trying.

We cut the cheese into 1/2″ slices, then fried it in a dry nonstick skillet over medium heat until it was browned on one side, then flipped it and browned the other.  Once it was cool enough to handle, we cut it into cubes.

We lined a platter with baby arugula, then topped it with cubes of seedless watermelon (from one of those cute little personal-sized watermelons), the halloumi cubes, and thinly sliced radishes (breakfast radishes from the farmers market, to be specific).  A sprinkle of salt and pepper, a tiny drizzle of olive oil and Saba or balsamic glaze, and you have the makings of a light, fresh, and visually striking summer salad.

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Salty, chewy goodness

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Refreshing!

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